This creamy potato salad with bacon and chives is the perfect side dish to take along to your summer picnic or BBQ!
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Despite growing up in a family where potato salad was usually a big hit, and marrying a guy who loves it, I’ve never been a fan. Maybe it was the sour dressing, or all the dill, but something about it always turned me off.
However, over the past few years I’ve been trying to make myself ‘grow up’ and try re-try things I never enjoyed as a kid. And yep, potato salad was on that list!
So I got to work.
A Potato Salad We All Love!
With the main ingredients being red potatoes and some sort of dressing, this salad is pretty versatile. My hubby wanted me to go the super sour route and fill it with pickles, vinegar, and dill. But I decided to try for more of a ‘loaded baked potato’ feel with bacon, chives, and sour cream. If I’d had any cheddar on hand, you can bet your bottom dollar that would have gone in, too!
Through various levels of taste-testing and trying to keep kids from devouring it before I could perfect the recipe, I think we’ve got a hit on our hands! I’m still not a fan of the store-bought stuff. But let me tell you, I could eat this creamy potato salad with bacon and chives all. day. long.
Even my “I-don’t-try-anything-new-because-I’m-100%-sure-I-won’t-like-it” child ate a bowlful without complaining. That’s how you know it’s good. 😉
If you’re not a huge potato salad fan, but you do like potatoes, bacon, and sour cream, I encourage you to give this dish a try. I think it might just win you over, like it did me.
Creamy Potato Salad with Bacon and Chives
- 4 lb. red potatoes
- 1 lb. bacon
- 1 1/2 cups sour cream
- 3 tablespoons white vinegar
- 1/2 cup chopped chives
- 1 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon dill
- 1 teaspoon salt
- 1/8 teaspoon pepper to taste
- Wash potatoes and chop into roughly uniform-sized pieces (about 1-inch squares).
- Place potatoes in a large pot, cover with water, and bring to a boil. Boil until just fork-tender. You DON'T want them to mash when pierced with a fork!
- When boiled, drain them and cool completely before adding in the remaining ingredients (I stuck mine in the fridge to speed things up).
- While potatoes are cooling, cook up the bacon. (The easiest, least messy way to do this is on a large rimmed baking sheet in the oven, lined with foil. Bake bacon at 375° for about 15 minutes or until desired level of crispiness. Drain bacon on paper towels.) When bacon is cooled, crumble.
- Place all ingredients in a large bowl and mix carefully until potatoes are coated evenly with dressing.
- Store covered in the fridge.